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Easy 1 Pot Chickpea Sweet potato Spinach Curry with Indian Spices. Use spices of choice, pumpkin or other squash and other beans. throw everything in the pot and let it cook. Vegan gluten-free soy-free Recipe. To double the recipe, double everything except water. Add 1.5 times and add more if needed.
Super easy curry today. Warmly Spiced Chickpea Sweet Potato Spinach Curry. Its a use up whatever you have kind of curry. Use beans of choice, squash or sweet potato, greens of choice and let them all simmer for a flavorful curry. You can also use cooked lentils instead of chickpeas. Use spices of choice or spice blends like garam masala, berbere, cajun or turkish peppery blend. Use a cup of coconut milk for a creamier curry. I served this with my Yeast -free Garlic flatbread.
I am making Vegan Gift Guide for the holidays. What are your favorite things to gift?
More chickpea recipes from the blog
- Mushroom Chickpea Greens soup. GF
- Chickpea Zucchini Carrot Fritters/Pancakes
- Masala Chickpea Bowl – GF
- Shawarma Chickpea Buddha Bowl – GF
In other news, we had a dishwasher leak, then pulled out 2 floor boards. Then the freezer leaked a bit (probably the door didn’t properly that day and defrosted). And today after the crazy rain and wind storm, one of our windows is leaking. its leaking inside the house! Year of the leak? or its because the house is now 2 years old.
Video:!
Chickpea Sweet Potato Spinach Curry
Ingredients
- 1 tsp oil
- 1/2 to 3/4 tsp cumin seeds
- 1/2 a red onion, chopped, or 3/4 cup chopped onion
- 3 cloves of garlic chopped
- 1/2 inch ginger chopped
- 1 tsp coriander powder
- 1/2 tsp garam masala , or use curry powder or other spice blend of choice like berbere or cajun
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/4 to 1/2 tsp cayenne/red chili powder
- 2 tomatoes chopped
- 15 oz can chickpeas drained, or use 1.5 cups cooked
- 1 to 1.5 cup chopped peeled sweet potato, or pumpkin
- 2 cups water
- 3/4 tsp or more salt
- 1.5 to 2 cups chopped or baby spinach , or 1 cup frozen thawed
- 1 tsp lemon juice
Instructions
- Heat oil in a skillet over medium heat. add cumin seeds and cook until they change color and get fragrant. Let them cook until really toasty.
- Add onions, garlic and ginger and cook until translucent. If using garlic ginger paste, add with the tomatoes.
- Add the spices and mix in. Cook for 30 seconds. Add tomatoes and a splash of water, mix, cover and cook until tomatoes get saucy. Mash the larger pieces. 4 to 5 minutes.
- Add chickpeas, sweet potatoes, water and salt. Mix, cover and cook for 15 minutes.
- Add in the spinach, lemon juice, mix in, reduce heat to low-medium and continue to simmer for 5 to 10 minutes or until desired consistency. Taste and adjust salt and spice. Garnish with paprika and cilantro and serve as is, with rice/quinoa or Garlic flatbread.
- Variations: Add a cup of coconut milk for creamier curry at step 4 instead of all water.
Video
Notes
Heat a skillet over medium heat. When the skillet is hot, add cumin seeds and dry roast until fragrant. Add onion, garlic, ginger and splash of water and cook until translucent. Add more water splashes if needed. Continue with the rest of the steps.
To make in a Pressure Cooker or Instant Pot:
Follow steps 1 to 3 in a pressure cooker over medium, or in a separate pan. Add cooked chickpeas, sweet potatoes, 1.5 cups water, salt and spinach. Close the lid, set the time to 8 to 10 minutes at high pressure (Cook 6 to 8 mins once the pressure has reached for stove top cooker). Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Now I’m craving curry–but lol I always do! Hahaha, I cannot wait to dig into this!
I’m confused by how much oinion this requires. The amounts noted here are confusing. I’m currently making this recipe, so I hope I’m on point with my own edits.
it is 1/2 of a onion, chopped. Or 3/4 cup of chopped onion, whichever measurement you want to use.
Delicious! The sweet potatoes balance with the spices and tomatoes perfectly. My husband wants this to be a weekly dish. Thank you!
yay!
This was fantastic. It was hard to believe it could be so good given how quick and easy it was to put together, and that I didn’t have to shop for any special ingredients. I am definitely going to double it the next time I make it, which will be soon I am sure! Thank you for another wonderful recipe!
Amy
Awesome!
I absolutely loved this. I’ll make a double batch next time (which may be tomorrow, since the first batch is already gone!). I jumped at the suggestion to use berbere, and it was awesome, though I have no question it would also be awesome with garam masala or curry powder or quite possibly ras el hanout. It reminded me of the flavors in Vegan with a Vengeance’s Moroccan Tagine (which I also find delicious) with the advantage of quicker prep and the use of ingredients that I keep on hand. Thanks for another outstanding recipe, Richa!
Awesome!!
The recipe calls for cooking the sweet potatoes a total of 20 to 25 minutes. Is that enough time to cook raw sweet potatoes? And since the chickpeas are cooked shouldn’t they be added with the spinach rather than from the start? Wondering!
yes, sweet potato cooks quickly on the stove top. the chickpeas need to soak up some flavor, so they are added in the beginning. they soften just slightly but soak up a lot of flavor in the time.
Thank you. I will be making this as a Thanksgiving side dish for my vegan friend. If made ahead of time will that pose an issue, aesthetically? Thanks again.
Great! no it will look fine. use liberal garnish with cilantro or other bright green herbs to make it look fresh.
Made this dish this evening rather than tomorrow. It was a hit, even my carnivores husband said this should be made weekly. Delicious, easy,versatile and quick. Thank you for the excellent recipe!
Awesome!!
Sorry to hear things are so soggy! Some days it’s just one thing after another, isn’t it? My husband and I have had a little string of mishaps lately too. Must be the stars out of alignment or something. This recipe looks awesome! All of my favorites in one dish. Will be making this soon for sure. Thanks!
I know right. Its been an odd 2 weeks. We got the window sealed today which is good. The living room is open floor boards and a running fan to dry off the wall on the other side. fun fun. Our dog ate sawdust and got diarrhea all weekend too.
It has been incredibly warm in Munich this past days and I’ve been actually kind of sulky since the best thing about autumn and winter is staying inside, cuddling up with a good book and eating a curry! Love this recipe and can’t wait to try it out, hence the weather 😉
this is definitely a warming curry to eat up by the fireplace 🙂
For personal reasons, I’ve decided to eat more root vegetables and foods high in iron lately. This recipe has it all! Chickpeas and spinach are both high in iron. I will definitely be making this soon. I actually don’t particularly enjoy gift giving/receiving at Christmas. I find it very odd and overwhelming to have to buy gifts for everyone just because of what day it is on the calendar. I tend to send people gifts throughout the year as I see things that remind me of them, or if I get an idea for a gift. One year though, I made a bunch of food things from scratch for my family – peanut butter, hummus, crackers, salad dressing, and cookies.
nice. yes making food for family and friends or others is definitely on the list too. 🙂 Unless i already know what someone needs or wants, I make them something or donate stuff with their name on it. There are several great sustainable, vegan, charitable businesses and products that I am trying to highlight this season as I never remember them when i need something.